Spicy Potato and Chickpea Pancakes with Feta


Okay, so a couple things about this recipe. One is that it is simply a guide, not a blueprint. What I mean by this is you can customize it to what you like. Don't like feta? Add a cheese that you do. Want it spicier or no spice? Adjust or delete the peppers. It can also be made vegan by removing the cheese and eggs (and then reducing the flour, too). You get the picture. And lastly, these are delicious. You won't to worry about how long they keep because they won't last long. I was eating them straight from the pan while the second and third batch cooked.


Spicy Potato and Chickpea Pancakes with Feta

Makes about 12 (4-inch) pancakes

2 large potatoes, peeled and large diced
1 (15oz) can of chickpeas, drained
3 jalapeno peppers, halved and seeded
3 cloves garlic, peeled
1 bunch cilantro, washed and large stems removed
1 teaspoon salt
2 large eggs
½ cup flour
4 ounces (about ½ cup) crumbled feta cheese
Oil for pan-frying

Combine all of the ingredients—except the eggs, flour, and feta—in a large bowl and mix together. Fit a food processor with a shredding attachment and pass these ingredients through the shredder then return to a bowl. Add the eggs and flour and mix together. If it feels too moist add a bit more flour. Mix in the feta and allow to rest for a couple minutes.

Heat a large skillet over medium high heat with about ¼ inch oil. When the oil is hot fry the pancakes in batches until brown and crispy on both sides and the interior potatoes are cooked. Transfer to absorbent paper.